Pickled Garlic Scapes


  • Prep Time10 mins
  • Total Time15 mins
  • MakesTwo 2-cup jars
*PLUS 2 week refrigeration time
Pickled Garlic Scapes

Pickled garlic scapes. Photo, Erik Putz.

Chatelaine Triple Tested

These delicately flavoured swan-necked greens can be found in farmer's markets and Asian or specialty grocery stores, from late spring through early summer.


  • 400 g garlic scapes, ends trimmed

  • 2 1/2 cups cider vinegar

  • 1 cup granulated sugar

  • 1/2 cup water

  • 1 tbsp kosher salt

  • 1 tbsp mixed peppercorns, crushed

  • 1 Thai chili, thinly sliced (optional)


  • Coil garlic scapes inside 2 glass jars that can each hold 2 cups liquid, leaving 1-in. headspace.

  • Combine vinegar, sugar, water, salt and peppercorns in a medium saucepan. Bring to a boil, stirring until sugar is dissolved.

  • Pour hot mixture into jars, making sure it covers garlic scapes. Add chili, if using, then let stand for 5 min before screwing lids on. Let jars cool completely at room temperature. Refrigerate for at least 2 weeks before using. Scapes will then keep well for up to 1 month.

Kitchen Tip

  • You can cut garlic scapes into long spears or bite-sized pieces.
  • Serve these in a classic Caesar or chopped up in place of gherkins in potato salads or salads in general.

Nutrition (per ¼ cup)

Calories 45, Protein 2g, Carbohydrates 10g, Fibre 1g, Sodium 40mg.

Learn more about garlic scapes here.